To analyze the epidemiological characteristics of reported cases of Vibrio parahaemolyticus food poisoning in China, and to provide a basis for formulating prevention and control measures.

Data on Vibrio parahaemolyticus food poisoning incidents from 2015 to 2024 were extracted from the Public Health Emergency Reporting and Management System under the Chinese Disease Prevention and Control Information System. A descriptive epidemiological approach was adopted for analysis.

From 2015 to 2024, a total of 162 Vibrio parahaemolyticus food poisoning incidents were reported across 20 provinces in China, involving 7 721 poisoned individuals. The months of July to September were the peak period, accounting for 69.1% (112/162) of the total incidents and 64.5% (4 982/7 721) of the total poisoned population. The top 5 provinces with the highest number of reported incidents were all coastal provinces, contributing 56.2% (91/162) of the total incidents. Restaurants were the main responsible units, accounting for 61.1% (99/162) of all incidents, followed by canteens (29.6%, 48/162). Among the 93 incidents with identified suspicious contaminated foods, 69 involved single-food contamination. Among these, meat and meat products were the primary category, accounting for 22.8% (37/162), followed by aquatic products and their derivatives (14.8%, 24/162). Among the 78 incidents where the pollution causes were clearly identified, 59 were attributed to a single factor. Among these single-factor cases, cross-contamination between raw and cooked foods was the lead ing single factor, accounting for 45.8% (27/59); this was followed by improper storage (20.3%, 12/59) and improper processing (15.3%, 9/59).

The main contaminated foods in Vibrio parahaemolyticus food poisoning incidents are meat and meat products, as well as aquatic products and their derivatives. Catering service units are the main responsible entities, and cross-contamination between raw and cooked foods, improper storage, and improper processing are the key risk links. It is recommended that supervision over catering units in high-incidence areas be strengthened in summer, with strict implementation of operating standards. Specifically, seafood raw materials and cooked foods should be stored and processed separately, containers for raw and cooked foods should be distinguished, and the heating temperature and duration of food ingredients should meet safety standards.